In stockpot add butter and onions, cook over med-high heat for about 5 minutes.Add sliced potatoes, onions and chicken broth, cover and bring to a boil. Reduce heat to a simmer, add Garlic Goodness and cook until potatoes are tender.Remove from heat, with an immersion blender blend until smooth or leave a little chunky. If using a blender, blend in batches, just make sure the center of the blend lid is removed, place a towel over top of the lid.Once blended add back to pot, add salt and add half and half, warm on low and serve.Optional – Add onions straws and chives for a garnish.

In a large stock pot over med-high heat bring broth to a boil, covered, then add rice, chicken and seasonings, cover and reduce to low until rice is cooked. In a medium bowl add water and cornstarch and whisk, then add eggs and beat until completely blended, whisk in lemon juice. Take 4 cups of the hot soup and slowly add to the egg mixture while whisking constantly so that the mixture will not break. Stir mixture into the rest of the soup. Season to taste and serve immediately, garnish each bowl with a lemon slice and a few baby spinach leaves.

Paired with Leffe Beer

Pho Bo (Vietnamese Soup, this picture was taken before broth was added)

In a stock pot over medium heat add butter, onions and celery sauté until softened. Add flour, whisk and cook for about 3 minutes, whisking often. Whisk in beer slowly and same with the chicken broth, bring to a boil then reduce heat to a simmer and cook for 15 – 20 minutes. Then add dry mustard and Worcestershire then add cream while whisking and then cheese a good handful at time until all added keep whisking until smooth and cheese has melted. Cook for about 10 minutes more. Taste, season with salt and pepper etc., if too thick add more broth, beer or cream, too thin add more cheese. But nothing extra was needed; garnish each bowl with bacon and green onions.

Let me say the bacon really put this soup over the top, serve with my Harp Beer Bread recipe and you are good to go…Enjoy!!! Cheers!!

In a large skillet add oil and brown beef, this may need to be done in 2 batches. Once all beef is browned on all side put all into crock pot, add flour and toss to coat beef, then add rest of ingredients and stir to combine, then cook on low for 6-7 hours. Stir in Worcestershire Sauce and flour then cook 5 minutes more to thicken. Serve over mashed potatoes or noodles and serve with slice of the Harp Beer Bread.

In a stock pot over medium heat add butter, onions and celery sauté until softened. Add flour, whisk and cook for about 3 minutes, whisking often. Whisk in beer slowly and same with the chicken broth, bring to a boil then reduce heat to a simmer and cook for 15 – 20 minutes. Then add dry mustard and Worcestershire then add cream while whisking and then cheese a good handful at time until all added keep whisking until smooth and cheese has melted. Cook for about 10 minutes more. Taste, season with salt and pepper etc., if too thick add more broth, beer or cream, too thin add more cheese. But nothing extra was needed; garnish each bowl with bacon and green onions.

Let me say the bacon really put this soup over the top, serve with the Harp Beer Bread and your good to go…Enjoy!!! Cheers!!

In a large bowl add flour and sugar, sifting mixture twice, this will make the bread nice and tneder, pour in beer as mixing with your hand, just fold mixture until just combined, “Do Not Over Mix”. Pour into a greased loaf pan, let sit for 10 minutes, pour butter over top of dough. Bake at 375 for 1 hour, till top is light brown. Cool before slicing, you can make smaller loaves, just divide dough and butter and bake until top is light brown, maybe 35-45 minutes.

Note: You can use All-purpose flour, but you will need to add 3 3/4 tsp. baking soda and 3/4 tsp. salt.

This bread was great with the Beer Cheese Soup (recipe coming) and stew (recipe also coming)
You could also a slice of this bread a toast and spread with butter or spread with my Beer Cheese Dip.

In a microwave safe dish, heat cream cheese 1 minute at a time stirring after each until smooth. then add sour cream and Asiago cheese stir to combine. Again heat in microwave until same as before until creamy and Asiago cheese has melted. Add beer a little at a time stirring until combined, then add spices mix to combine. Serve warm or cold, good on crackers or with pretzels.

Heat oven to 350 degrees, spray a 9×3 baking dish with non-stick spray. You can also use individual ramekins.

Mix all cheese together in a large bowl, remove 3 cups and set aside for later.
In a medium size sauce pan over medium heat, melt butter, then add flour, whisk until smooth, it will get bubbly, keep whisking until just starting to turn light brown. While still whisking add ¾ cup of beer, keep whisking then add milk slowly. Add onion powder, nutmeg, dried mustard and cayenne, season with salt and black pepper. Bring to a boil, reduce heat and simmer for 3 minutes, remove from heat and add cheese 2 hand full at a time. Whisk in all the cheese until all had melted, add to cooked pasta and toss to coat. Pour half of the pasta mixture in the pan, top with 2 cups of the reserved cheese, then top with rest of pasta. Top with remaining cheese. In a small bowl add panko bread crumbs and the rest of the beer toss quickly together and sprinkle on top of the pasta all over.
Bake 30 minutes or until Panko crumbs are lightly browned and cheese is bubbly.

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Chef Amy

I cook, I teach, now come with me and let me show you easy simple delicious recipes that you can do right in your own home.
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